Ripped Eggplant Salad - Atsetsili Badrijnis Salati

Vegan, delicious eggplant dish, one of many that Georgian cuisine has to offer! Learn how to cook Georgian delicious eggplant salad without adding much vegetable oil. Bake the eggplant instead of frying it, add fresh herbs, kick in spices and chili, add garlic, sprinkle with vinegar and garnish with dark ruby pomegranate seeds. Yummy, healthy, quick!
Ingredients for Ripped Eggplant Salad (Atsetsili Badrijnis Salati)
You can use small or large eggplants for this dish.
vegan
(Serves 4-5
4 or 5 small eggplants (about 2 pounds total weight)
Coarse salt
1/4 cup olive oil, plus additional as needed
1/2 cup chopped red onion
2 large garlic cloves, peeled and minced
One-third a green chili pepper (such as a jalapeno or serrano), sliced or more if you like it hot
1/2 cup chopped cilantro
1/3 cup chopped purple basil or 2 tablespoons chopped green basil
1/2 teaspoon ground coriander seed
1/2 teaspoon ground blue fenugreek
1 to 2 tablespoons distilled white vinegar
1/3 cup pomegranate seeds
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs - cilantro, tarragon, mint, summer savory, celery - will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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[@Frederic1406]

Very nice idea, I will do it tonight!!

[@GeorgianCuisineatTamadasTable]

Yes you can do it with zucchini if you like.

[@valeriakvezereli1203]

Can I do the same with zukinni?